Name: Ricotta Flatbread with Mushrooms, Leeks & Garlic-Parsley Gremolata
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg cremini mushrooms; 6 flatbreads or naan; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 3 leeks; 1 ½ lemons; 1 ½ (425 g) pkgs ricotta cheese; black pepper; extra virgin olive oil; salt

Ricotta Flatbread with Mushrooms, Leeks & Garlic-Parsley GremolataRicotta Flatbread with Mushrooms, Leeks & Garlic-Parsley Gremolata — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1.02 kg cremini mushrooms

6 flatbreads or naan

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

3 leeks

1 ½ lemons

1 ½ (425 g) pkgs ricotta cheese

black pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F). Line two baking sheet pans with aluminum foil.

Wash and dry the fresh produce.

Trim off root end and dark green top of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ½-inch thick pieces. Divide between the baking sheets.

Thinly slice mushrooms. Add to the baking sheets with the leeks. Drizzle veggies with oil, then season with salt and pepper; toss to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are golden and tender, 25-30 minutes. Remove from oven.

Meanwhile, zest lemons into a small bowl. (Reserve lemons for later use.)

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lemon zest.

Peel and mince garlic. Add to the bowl, along with salt, and stir to combine the gremolata. Set aside.

Place ricotta, salt, and pepper in a medium bowl. Stir to combine and set aside.

Carefully remove cooked veggies from the baking sheets by lifting the corners of the foil and transferring the whole sheets to a flat surface. (Reserve baking sheets for later use.)

Change oven to broil on high.

Arrange flatbreads on the reserved baking sheets. Working in batches, place in the oven and broil, flipping halfway through, until toasted, about 2 minutes; remove from oven.

Meanwhile, juice lemons over veggies and stir to combine.

When the flatbreads are done, spread the ricotta over each flatbread, then top with roasted veggies and gremolata.

To serve, cut flatbreads into wedges and divide between plates. Enjoy!

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